Name: Raspberry Crumble
Prep time: 15 min
Cook time: PT-485904H8M42S
Total time: PT-485904H8M42S
Cuisine: American
Ingredients: 4 cups fresh or frozen raspberries; 1/3 cup granulated sugar; 1 tbsp cornstarch (or arrowroot powder); 1 tsp lemon juice; Optional: 1 tsp vanilla extract; 3/4 cup all-purpose flour; 1/3 cup rolled oats; 1/2 cup brown sugar; 1/2 tsp cinnamon; 1/2 cup cold butter, cut into cubes; Optional: 1/3 cup chopped pecans or almonds

This raspberry crumble is a simple yet delicious dessert featuring a juicy, sweet-tart raspberry filling topped with a buttery, crunchy crumble. It’s a perfect comfort dessert that’s easy to make any time of year, especially when raspberries are in season or from the freezer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

4 cups fresh or frozen raspberries

1/3 cup granulated sugar

1 tbsp cornstarch (or arrowroot powder)

1 tsp lemon juice

Optional: 1 tsp vanilla extract

For the crumble topping:

3/4 cup all-purpose flour

1/2 cup brown sugar

1/3 cup rolled oats

1/2 tsp cinnamon

1/2 cup cold butter, cut into cubes

Optional: 1/3 cup chopped pecans or almonds

Directions

Preheat the oven to 350°F (175°C).

In a bowl, mix the raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract (if using). Pour this mixture into a greased baking dish.

In another bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Cut in the cold butter cubes until the mixture becomes crumbly. If I’m using nuts, I stir them in at this point.

Evenly sprinkle the crumble topping over the raspberry filling.

Bake for 30 to 35 minutes, or until the topping is golden and the berry filling is bubbly.

Let it cool slightly before serving warm.

Servings and timing

This recipe serves about 6 people.
The preparation takes roughly 15 minutes, and baking time is around 30 to 35 minutes, making it a quick dessert option when I want something homemade without much fuss.

Variations

I often switch things up by adding a handful of chopped nuts like pecans or almonds to the crumble topping for some extra texture and flavor. Sometimes, I like to swap rolled oats for chopped coconut flakes or even use gluten-free flour for a different twist. If I want a sweeter filling, I’ll add a little extra sugar or drizzle honey over the top after baking. For a richer crumble, substituting half the butter with cream cheese or adding spices like nutmeg works well.

Storage/Reheating

I store leftover crumble in an airtight container in the refrigerator for up to 3 days. To reheat, I pop a portion in the microwave for about 30 seconds to a minute, or warm it gently in the oven at 325°F (160°C) until heated through and the topping regains some crunch.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work perfectly. I usually thaw and drain any excess liquid before mixing to avoid a soggy crumble.

What can I substitute for cornstarch in the filling?

Arrowroot powder is a great alternative that I use often. You can also use tapioca starch or flour, but cornstarch gives the best thickening without cloudiness.

Can I make this crumble ahead of time?

Absolutely. I sometimes prepare it up to a day in advance and keep it covered in the fridge, then bake it fresh when I’m ready to serve.

How do I make the crumble topping without oats?

If you don’t have oats, I simply increase the flour by about 1/3 cup and add a bit more cinnamon or nuts for texture.

Is this recipe gluten-free?

Not as written, since it uses all-purpose flour. However, I’ve successfully made it gluten-free by swapping the flour for a gluten-free baking blend.

Conclusion

This raspberry crumble is one of my go-to desserts because it’s so easy to make, comforting, and endlessly adaptable. Whether I’m using fresh or frozen berries, keeping it simple or adding nuts, it always comes out delicious and satisfying. It’s the perfect sweet ending to any meal or a lovely treat on its own.

Raspberry Crumble